Staffing issues (tenancy public house)

Discussion in 'Professional Chefs' started by lawrence88, Oct 17, 2012.

  1. lawrence88

    lawrence88

    Messages:
    1
    Likes Received:
    10
    Exp:
    Professional Chef
    Hello everybody i am new to this forum, i am looking for some advice as i am having problems at my workplace as 

    we do not have any waitresses and we are relying on bar staff to take out meals which is obviously leading to poor service

    and little or no check backs being done. I have spoken to the business owner about this but I have been told we should

    be able to manage and if bar staff are busy then chefs should be running food out to the tables ! How do i convince her this

    is not how a food business should be run?

    Lawrence
     
  2. meezenplaz

    meezenplaz

    Messages:
    1,390
    Likes Received:
    204
    Exp:
    Sous Chef, Event Manager
    Well unless she's utterly stupid, I'm sure she knows full well that's not how a food business is run. More likely she doesnt want to spend $$$ hiring servers, she'd rather have you all doing 2 jobs. Not sure how to convince her out of it....you know, its also possible she's utterly stupid. 
     
  3. apprentichef

    apprentichef

    Messages:
    99
    Likes Received:
    26
    Exp:
    Line Cook
    Make sure the owner is present, then bring out a customers plate wearing a dirty apron and yelling the customer's name while looking around the dining area. You'll get a wait staff pretty damned quick.

    If the owner doesn't want to be spending money for servers, then s/he should be waiting the tables and bussing them.
     
    Last edited: Oct 19, 2012